November 28, 2007

Fabulous Fish!

I had a recipe in my stand for a few weeks now I wanted to make, so this week I got all of the ingredients. Then after staying home from work yesterday and being lazy, I was in NO mood to deal with pouches for the fish. So I essentially followed the same recipe minus the pouch with potato part and made the potatoes separately.

This was crazy DELICIOUS!!!! Adam raved about the flavor as did I!

Origonal Recipe from Eating Well
Makes 4 servings
ACTIVE TIME: 35 minutes
TOTAL TIME: 50 minutes
1/4 cup chopped shallots

2 tablespoons finely chopped fresh parsley

2 tablespoons capers, rinsed and chopped

1/4 cup lemon juice

2 tablespoons dry white wine

2 tablespoons extra-virgin olive oil

2 teaspoons Dijon mustard

1 pound yellow-fleshed potatoes, such as Yukon Gold, peeled and sliced 1/8 inch thick1/4 teaspoon salt, or to taste

1 pound sole or flounder fillets, cut into 4 portions

1. Preheat a gas or charcoal grill.

2. Combine shallots, parsley and capers in a small bowl. Whisk lemon juice, wine, oil and mustard in a small bowl or glass measuring cup.

3. Stack two 20-inch sheets of foil (the double layers will help protect the ingredients on the bottom from burning). Coat the center of the top layer with cooking spray. Arrange one-fourth of the potatoes, slightly overlapping, to form a 5- to 6-inch circle in the center of the foil. Sprinkle with a dash of salt; set a piece of fish on the potatoes. Top with one-fourth of the shallot mixture and 1 tablespoon of the lemon juice mixture. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Make 3 more packets with the remaining ingredients.

4. Place the packets on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cover the grill and cook until the potatoes are tender and the fish is opaque in the center, 8 to 10 minutes, depending on the thickness. (When opening a packet to check for doneness, be careful of steam.) To serve, use a spatula to slide the contents of the packet onto a plate. Top with the remaining lemon juice mixture.


OK now here's what I did differently - I did NOT do the pouches. I placed the fish in a baking dish seasoned with salt and then in a bowl mixed everything - minus the potatoes - and then poured that over the fish and baked that for about 15 - 20 minutes - we used tilapia. Then I diced and boiled the potatoes, then drained and seasoned with 1 T each olive oil and butter and then salt, pepper, parsley, dill, paprika and garlic powder - i used fresh parsley though. As you can see - my version was MUCH easier!!!

THIS Was out of this world, we talked about this dish all night long.

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